dtremit
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Posts posted by dtremit
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On 9/17/2019 at 11:22 AM, rotuts said:
I found this bowl on AMZN :
https://www.amazon.com/dp/B00555EN58/ref=psdc_289696_t1_B00TNPEW7K
the question is , will the rubber on the bottom do well under iPot conditions ?
it looks very similar to the Tovolo
It claims that the non-skid bottom is silicone, which has never been a problem for me in the IP. But who knows of what quality.
The main issue I see with all of those is the design of their rim -- the wide, flat rim will reduce the usable capacity quite a bit. Not an issue for a smaller bowl, but not ideal for a larger one.
I tend to use bowls with straight sides and unadorned edges for IP use. Most are things I've had for ages -- in particular, smaller bowls that came with old Sunbeam Mixmasters work great.
For current production stuff, this IKEA bowl works great:
https://www.ikea.com/us/en/p/blanda-blank-serving-bowl-stainless-steel-20057255/
It's only ~2.2qt, but I'd think a taller version rather than a half sphere would be almost ideal.
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2 hours ago, gfweb said:
And this one that will hold a turkey. I wonder how long the tank lasts given the big chamber?
Yeah but do you really want a "Kitchen Overlord"?
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On 8/26/2019 at 9:01 PM, Margaret Pilgrim said:
Ooof. I just took a picture off the web of the style.
I bought mine from the "dollar lady" at the flea market. You know the pegboard kitchen utensils at your local supermarket? Rather than fill in stock, it is cheaper for the jobber to replace whole categories. He then sells the mishmash to flea market vendors. Lots of what I buy from her is preticketed from 5.99 to 9.99.
I would just make sure that it is metal, seems to have a good connection top to bottom and feels good in your hand. I should cost around $8. My guesstimate.
You put the fruit in cut side down, which is slightly counterintuitive.
Believe it or not, the metal citrus squeezer I had snapped in half -- they're often cast from very soft metal.
I ended up replacing it with the Chef'n Fresh Force at the recommendation of (I think) an ATK testing. It's got a geared compound action that makes it much easier to use.
The handles are plastic, but the piece that presses against the citrus is metal.
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Late to this thread, but it is encouraging to see that your Duo was holding the slow cooking temperature it was supposed to, per the IP website:
QuoteThe 3 temperature ranges in the Instant Pot® are:
- Less: 82-87.8°C/180-190°F (low setting in a slow cooker)
- Normal: 87.8~93°C/190-200°F (medium setting in a slow cooker)
- More: 93~99°C/200~210°F (high setting in a slow cooker)
Obviously "low" is hotter than you wanted, but it's good to see it's at least doing what it's supposed to.
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1 hour ago, weinoo said:
Wow, they sorta appeared out of nowhere!
The Tovala has been discussed on eGullet before -- there's a thread here:
The Sharp is I think intended as a pizza oven -- it's low and wide. Much shorter than the CSO, which really limits its use.
The Emerson is more interesting -- I'm guessing they're just rebranding something from China, as it appears identical to the rather generic-looking "AUG" I noticed before I bought the Cuisinart. Way cheaper, though -- $229 versus $385 -- and from a brand that actually exists. Both of those are points in its favor.
(Edited to add: apologies for the giant animated gif, I can't figure out how to remove it...)
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4 minutes ago, Kim Shook said:
The inside is a bit tender (not solid crunch like some toasters) and the underside is a little bit lighter with the stripe of the rack on it. You can flip halfway through to even out the browning, if you like.
I do wonder if leaving the door open one stop would create crunchier toast for those who prefer it that way?
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4 minutes ago, kayb said:
The CSO will most assuredly do toasted cheese. With or without any additional toppings. And do it well.
Get one. You will not regret it.
Is there actually a form of "toasted cheese" that is made in toasters (or toaster ovens)? I have always seen that describe something made in a skillet. (I'm actually curious here -- every item that combines toasting and cheese needs to be in my life.)
But yes, get the CSO! I rather like the toast from it.
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On 9/1/2019 at 6:32 PM, palo said:
I had a problem with mine as well (the big one - xl or something), my problem was if I wanted to set a temperature I had to go back and forth to get the temp I wanted. Breville gave me what I thought was a great deal. I could either get a refurb or subtract the current price of the xl from the new smart air oven price and pay the difference. I took the smart oven air and imho, it's much better. It's larger and more presets. I use the air fry almost exclusively as it works for just about everything, though not bread. Doesn't have steam though.
Was yours still in warranty, or out of warranty? If the latter that's a great deal for the upgrade. My dials are starting to act up in much the same way...
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7 hours ago, JoNorvelleWalker said:
When Corning made Pyrex it was borosilicate. In the US Pyrex is now usually ordinary tempered glass.
The risk for soda glass Pyrex is pretty specific -- rapid cooling of a hot pan. As I understand it, you're more at risk taking it *out* of the oven than putting it in. I always try to put hot pyrex on a dry, insulated surface (like a cork trivet) when it first comes out of the oven to avoid any issues.
I'll probably buy borosilicate going forward (there's lots available to buy), but I have a lot of Pyrex already, and this has always served me well.-
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2 hours ago, KennethT said:
I reheated 3 NY style pizza slices last night (from the refrigerator) - one at a time, all done on the rack over the square pan... I first tried it at 425 steam-bake for 5 minutes. Reheating was even, but it came out very floppy - not quite damp, but certainly not like the original. #2 was started at 425 convection bake, but the edges started bubbling way before the center, so I dropped it down to 300F, which seemed to be the winner for slice #3 - 300F for about 4-5 minutes on conv bake...
To get a crispy crust on steam bake, I think you'd want to use a pan, rather than the rack. I've noticed that things flat against a pan tend to brown much more than exposed surfaces. A little counterintuitive relative to standard ovens.
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2 hours ago, Margaret Pilgrim said:
Here is a forum question. How long does your home bake bread maintain its first day flavor and texture? DH tires of our loaves in 24 hours. Of course, they have value in different guises, but they lose their ethereal-ness early on. I don't find this astonishing. For me, after it loses it virginal bloom, I grill, toast and sop.
Your opinions?
Really depends on the type of bread, for me. Most white flour, yeast-raised breads have pretty short staying power, with an edge to the enriched ones. But I find a lot of sourdough (particularly with whole grains) actually tastes better after resting a day.
I’m told that tangzhong helps a lot with keeping sandwich style loaves nice for longer, but I’ve only really used it in breads designed for it, so I can’t really compare.
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Delayed photos of latest experiment. Decided to split my usual dough in half. I mixed the dough, autolysed, mixed in the salt, then divided. This half was machine kneaded, and baked in a Lodge combo cooker. Other one is resting in the fridge; I'm going to leave it for a few days and then try baking it off the same way. I noticed recently that I was really pleased with the flavor of my bread after a few days' dough rest, and if I can reduce the kneading at the same time, all the better.
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3 hours ago, ElsieD said:
Here in Canada at a store called Bulk Barn we can buy Sourdough Flour Mix. It makes pretty good bread. The instructions that comes with it call for baking it in a bread machine which I have done a few times but today I used the dough cycle and baked it in the oven. I used my pan de mie pan which is why it is squarish.
I wonder if that mix uses a "devitalized sour"? I noticed those on the Lesaffre site recently when trying to figure out the difference between the different SAF yeasts 🤣
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18 minutes ago, Margaret Pilgrim said:
I'm not sure that our CSO will do much of any of the things we daily use a microwave for. As in heating leftovers in 3-4 minutes; melting butter; heating milk or for that matter reheating a cup of coffee; nuking a "TV" meal for lunch. My frustration with the CSO, and it is probably due to my inexperience, is its 10 minute pre-heat function and time loss. It will be great for "cooking" but I don't find it great for fast reheats.
It's never going to be faster than a microwave for those very quick tasks -- but it's also not as hard on the food being reheated in a lot of cases. Maybe it's just me, but I rarely find myself just reheating food, and often if I put the thing that would most benefit from gentle heat in the oven when I begin cooking, it's done before I'm ready for it anyway.
And of course, you can use it at the same time as the microwave.
Also, for reheating, putting the food in at the beginning of the preheat can save quite a bit of time. That's actually a Breville feature I wish the CSO had -- the former has a "reheat" function that starts counting from the beginning of the preheat cycle rather than from when the oven hits temperature.
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1 hour ago, Kim Shook said:
We saw a dish on The Kitchen this weekend that I'm going to try out. They grilled it, though, and I want to cook it in the CSO. Basically stuffed chicken breasts. Not rolled up - pocket cut into breast halves and then stuffed and tied. I'm planning on 375F for 35-ish minutes. Any ideas? Maybe bake/steam? What temp? How long? Not starting until later, so there's time for debate! 😁 Ta!
This is not exactly the same preparation, but I have made these pocket-stuffed chicken breasts a few times, and they come out well as written:
https://www.foodnetwork.com/recipes/ina-garten/chicken-with-herbed-goat-cheese-recipe-1914098
Not sure if you've already bought your chicken, but the bones and skin do a pretty good job of shielding the meat.
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My other recent experiment was Detroit-style pizza (the Pepperoni Deluxe) from Reinhart’s “Perfect Pan Pizza.” His technique is frankly a pain in the rear — several folds spaced ~15 minutes apart followed by a 12+ hour chill, then four rounds of dimpling 20 minutes apart and a ~5 hour rise in the pan. I ended up baking the dough a couple of days late because I hadn’t read the times in the recipe right and didn’t want to serve dinner at midnight.
But the result transported me to the Downriver Italian bakery my grandfather used to get most of our bread from. Really on point, flavor wise. I used his suggestion of Muenster in place of locally unobtainable brick cheese and really couldn’t tell the difference.
Made his bacon and potato focaccia with the leftover dough, which was a bit past its prime by then. That one needs more tweaking — way too much herb oil as written (I cut it in half and it was still a bit excessive), and it needs a source of acid; the bites I ate with some roasted cherry tomatoes were *way* better.
Still, looking forward to playing with more of these recipes, particularly with summer produce.
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Late posting of some larger format loaves from last week. Needed a loaf to take along for a weekend away at a rental house, and as an added complication, I was only home for about 36 hours between a short business trip and leaving on vacation. So I decided to try putting my usual 50% WW sourdough in the fridge on Monday evening for baking on Thursday.
Below is the result, baked in a Le Creuset and a Lodge combo cooker. I ended up trying to nudge color development on top with the broiler, and overdid it a little, but the tiny bit of char only affected the looks.
I didn’t see a ton of difference in the dough after the long sit in the fridge, but the sourness was significantly more pronounced, almost at “San Francisco” levels. I think a shorter chill might end up being part of my routine.
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21 minutes ago, Smithy said:
What do y'all do to reheat leftover French fries, if you do?
There's no great option to restore them to their original glory, I don't think -- but they are an awfully good shortcut to a sorta tortilla española. Chopped up in a breakfast hash is good, too.
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The CSO did a good job pinch hitting on dinner tonight in between a work trip and a weekend away.
Cooked a mixture of purple top turnips, Yukon Gold potatoes, fennel, and onion -- all sliced thinly -- on Steam Bake @ 375F for 30min. Atop that went the thighs and wings of what was supposed to be last night's rotisserie chicken, a dinner I missed thanks to a three hour flight delay. 15 more minutes, and dinner was served.
Deeply impressed by how the chicken came out -- I also put the skins from the breasts on top of the veg while they were cooking and those ended up as nice little croutons. The turnips were particularly nice.Whole thing could have used a bit more creative seasoning, but I can't blame the oven for that.
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2 hours ago, MelissaH said:
@rancho_gordo suggests that if you cook your beans in a pressure cooker, after you release the pressure, let the beans continue to cook with the pot open for 20 minutes. We do this with great success.
I've tried that, and it works decently well -- but honestly, at that point it's more work than just popping them in the oven and letting them cook. The oven beans never seem to end up overcooked, and never scorch on the bottom of the pot.
(Plus I probably need the Instant Pot for something else I'm serving with them 😀I think my SO would kill me if I bought a second IP but there are times I wish I had one.)
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On 7/26/2019 at 8:33 PM, JoNorvelleWalker said:
Having thought about it a bit, I don't see the advantage of leaving the lid off. Unless for clearance.
Typically when I cook beans in the (regular) oven, I take off the lid towards the end to reduce the liquid. Was hoping the humid environment of steam bake would mean I didn't have to remove it in the middle.
(The All-Clad lids seal pretty well when turned upside down, with the handle facing down; that helps a lot with clearance.)
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On 7/27/2019 at 3:21 PM, Anna N said:
No. No. No.. Don’t send it back. It is the best thing ever made for reheating almost all leftovers.
Our leftover BBQ lunch this weekend can attest to that. Reheated ribs with bark were neither dry nor soggy.
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13 hours ago, JoNorvelleWalker said:
What sort of pot?
Anything will do, honestly -- in this case I used a 4 quart stainless soup pot like this, but almost anything you can heat on the stove and fit in the oven would probably do just fine. (This particular 4qt pot fits nicely with the lid off, and you can use the lid upside down to reduce clearance.)
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26 minutes ago, weinoo said:
By the way, why cook beans (in the summer) any other way than the Instant Pot?
Honestly, it's the one thing I don't like cooking in the IP -- I've never gotten them to come out as well. I think it's the lack of reduction in the broth.
If they're going into a chili or something I don't care, but for bean salads and the like I've gone back to the oven.
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Breville "smart oven"
in Kitchen Consumer
Posted
So what you're saying is I can justify buying more Breville appliances because I'll get a replacement smart oven out of the deal. Right? 🤣
(I wish I had more -- everything I do have from them has been great. Got the stick blender last Christmas and it has been a fantastic upgrade.)